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This chicken noodle stir fry dish is refreshing, spicy and bursting with exciting flavors from fresh ginger, cilantro, lime zest, sesame and a chili pepper. The preparation is simple, you whisk your ingredients together, then use half to marinate the chicken and the remaining half as the stir fry sauce.
This delicious chicken noodle stir fry is flavored with lime zest, sesame oil, garlic, ginger, cilantro and a fresh chili pepper (in addition to the more “standard” stir fry ingredients: soy sauce, rice vinegar and honey). For the noodle part in this recipe I used hokkien (which are Asian egg noodles) but soba work just as well.
The freshness of the lime zest and the cilantro, the spice of the chili pepper and the intense flavors of the garlic and ginger work together beautifully. The recipe is very similar to my Asian Noodle Salad except that it’s a stir fry, not a salad, plus it uses chicken instead of shrimp. Both recipes have become my favorites. :)
How to make this chicken noodle stir fry:
This recipe is super-easy to make and the concept is very simple: you just whisk your ingredients together into a sauce, then use half of it to marinate the chicken and the remaining half as the stir fry sauce.
You want to start with a two-cup liquid measuring cup (if you don’t have one that’s fine, just try to use a container with a spout so you can easily pour out of it).
Whisk soy sauce, rice vinegar, garlic, honey, chili pepper, sesame oil, cilantro, lime zest, ginger and sesame seeds together in the measuring cup.
Pour half of the mix into a bowl, add your chicken (cut into bite-sized pieces) to the bowl and marinate in the fridge for half an hour. The remaining half of the sauce that’s still in your cup will become the stir fry sauce, so you can set that aside for now.
Half an hour later, take the chicken out of the fridge, drain in into a colander and then fry it in a non-stick pan in two batches. Once the chicken is browned on the edges, take it out and set it aside.
Next you add the broccoli florets to the pan (no need to clean the pan after frying the chicken), pour 1/4 cup of water into the pan and boil (uncovered). When all the water has evaporated, the broccoli will be done.
Now you add the chicken back into the pan, followed by the cooked hokkien or soba noodles.
Stir a bit of corn starch into the stir fry sauce, pour it into the pan and bring it to a boil. Your dish is ready when the sauce has turned translucent and has started to thicken.
Looking for an Asian-style appetizer to serve ahead of this chicken noodle stir fry? I recommend these Sweet and Sour Ginger Roasted Mushrooms:
Sesame Lime Cilantro Chicken Noodle Stir Fry
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 small garlic clove, minced or pressed
- 1 tablespoon honey
- 1 chili pepper, sliced, most of the ribs and seeds removed
- 1 teaspoon sesame oil
- 3 tablespoons finely chopped cilantro
- zest of 1/2 lime
- 1/4 teaspoon freshly grated ginger
- 1 teaspoon sesame seeds
- 5 chicken tenderloins, cut into bite-sized pieces
- 1 tablespoon vegetable oil for frying
- 12 small broccoli florets
- 14 ounces cooked hokkien noodles, you can substitute soba if you'd like
- 1/4 teaspoon corn starch
- 20 mint leaves, optional
- In a two-cup liquid measuring cup mix soy sauce, rice vinegar, garlic, honey, chili pepper, sesame oil, cilantro, lime zest, ginger and sesame seeds together.
- Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Set the remaining half of the sauce that's still in the liquid measuring cup aside. (This will become the stir fry sauce.)
- Drain the chicken into a colander, discarding the marinade it was in.
- Fry the chicken pieces in two batches: Heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken pieces until they start to brown on the edges. Take out of the pan and set aside. Repeat with the remaining chicken.
- Add the broccoli to the pan, add 1/4 cup of water and boil (uncovered) until all the water has evaporated.
- Add the chicken back to the pan.
- Add the noodles to the pan.
- Stir the corn starch into the sauce mix that's still in the liquid measuring cup and add to the pan.
- Bring to a boil and cook until the sauce starts to thicken and turns translucent.
- Take off the heat and serve with chopped mint leaves (optional).
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